Super Bowl Sunday can be a tricky day if you’re sticking to a diet, or don’t eat meat…
But that doesn’t mean you can’t indulge like everybody else. I’ve been seeing cauliflower everywhere lately (it’s totally the new kale), and how you can use it as a substitute for chicken. So, I wanted to put my own spin on buffalo cauliflower by using Sriracha instead of wing sauce. At first I was going to use classic buffalo sauce, but it’s full of sodium and has practically 100 calories in every 2 teaspoons… oh no. Although Sriracha does contain a fair amount of sodium, each teaspoon is only 5 calories. Here’s how to get your buffalo chicken fix with cauliflower.
Preheat your oven to 450 degrees, let it get nice and hot. You’ll need a 1/2 head of cauliflower, which is about 2 cups of florets. Cut the florets into bite size pieces and remove as much of the stem as you can.
Mix the following in a large bowl:
- 1/2 cup of all-purpose flour
- 4 crushed crackers (I used Ritz)
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of Old Bay (if you don’t have or like OB, use a full teaspoon of garlic powder instead)
- 1/2 cup of water
*These measurements are good for 3 full wraps. Double the amounts for 6, triple for 9, etc…
Stir the ingredients until you get a thick batter-like consistency. Add the cauliflower into the mix, and carefully stir until it’s coated evenly.
If you have a sous chef, ask them kindly to grab a slotted spoon (a colander can work too).
Use a slotted spoon to transfer the cauliflower to a freshly PAMela’d baking sheet. If you don’t have a slotted spoon, dump the mixture into a colander then transfer the cauliflower to the baking sheet. Bake for 18 minutes. While the cauli is baking, prep your wraps.
You can fill your wraps with anything you’d like, but here’s what I used.
- I opted spinach and herb wraps because they’re my fave, and they’re healthier than plain white wraps.
- I went with chopped salad in a bag because I’m lazy. Chopping produce can be a bitch.
- I used a diced tomato, because it adds freshness and texture to the wrap.
- I stuck with classic blue cheese crumbles, because the Super Bowl is freakin classic.
When the cauliflower is finished baking, remove it from the oven (but keep the oven on). There’s a few different options that you can choose from when it comes to spicifying.
- You can drizzle Sriracha over the baked cauliflower, straight on the baking sheet.
- You can put the cauliflower in a bowl and add a splash of Sriracha, then stir it up and return to the baking sheet.
- You can put a drop of Sriracha on each individual piece of cauliflower (on the baking sheet). This is what I did, simply because I didn’t want my baking sheet to get super messy.
Looking back, I’d probably go with option two. When you’ve spiced up the cauli, put it back in the oven for another 6 minutes. When the time’s up, assemble your wraps!
Place a toothpick through each end of the wrap, and cut in half… use colored toothpicks to show your team spirit. These wraps are amazing. They fill you up without making you feel disgusting. Not only are they filling, but they’re pretty… and we all know that’s what the Super Bowl is about.
I don’t even care about the Super Bowl this year, I’ll be watching strictly for the commercial staring Danny Tanner, Joey Gladstone, and Uncle Jesse.
Frock You*
